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Almond Brittle Cake

Almond Brittle Cake is made with almond candies or chikki as we say in India. I adapted this from Rachel Allen's brittle cake.

Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients

For Cake Base:

  • 150 g Butter
  • 180 g Sugar
  • 3 Eggs
  • 140 g All Purpose Flour/ Maida
  • 2 tsp Baking Powder
  • 80 g Almond Meal
  • 2 tsp Milk

For Almond Brittle/ Chikki

  • 50 g Almonds
  • 50 g Sugar
  • 2 c Whipped Cream
  • 1 tsp Vanilla Extract

Method

For Cake Base:

  1. Preheat oven to 180c. Grease two 7" Pans.

  2. Sieve Flour and baking powder. 

  3. Cream butter and sugar together until fluffy.

  4. Beat well after each addition of egg.

  5. Mix flour mixture and almond meal, just till incorporated. 

  6. Add milk and mix. Pour into greased pans.

  7. Bake for 20 to 30 min. or until toothpick inserted comes out clean. Allow cake to cool before frosting.

For Almond Brittle/ Chikki:

  1. Heat a heavy bottom sauce pan add sugar.

  2. Spread it evenly using a wooden spatula. 

  3. Wait till it caramelizes to golden brown color. Grease a tray with oil. 

  4. Add chopped almonds to caramelized sugar and remove from stove top.

  5. Mix it till almonds get a nice glace. Pour it immediately on the tray. Tap to the surface to spread.

  6. Let it cool down. Then break to chucks, add to whipped cream to fill and frost the cake.